This recipe is from Discovery Health's food TV show using healthy cooking and great tips to reduce the fat and sugar in recipes.
For the cupcakes:
Butter-flavored cooking spray
1-1/4 cups unbleached, all-purpose flour
1/2 cup unsweetened cocoa
1/4 cup corn starch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups sugar
1 cup fat free milk
1 teaspoon instant coffee granules
3 egg whites
1/2 cup light corn syrup
Preheat the oven to 350 degrees. Place 18 silicone or foil (not paper) cup cake liners into 18 cups of 2 standard, non-stick muffin tins (or you can work in batches, using only 1 tin). If using foil liners, lightly mist them with spray.
Add the flour, cocoa, corn starch, baking powder, baking soda, and salt to a medium mixing bowl. Using your hands, mix them until combined, being sure to break any lumps. Set it aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk and coffee granules, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Add the dry ingredients and stir them until just smooth. Fill each cup about two-thirds full. Transfer the pan to the oven and bake them about 21-25 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.
Preheat the oven to 350 degrees. Place 18 silicone or foil (not paper) cup cake liners into 18 cups of 2 standard, non-stick muffin tins (or you can work in batches, using only 1 tin). If using foil liners, lightly mist them with spray.
Add the flour, cocoa, corn starch, baking powder, baking soda, and salt to a medium mixing bowl. Using your hands, mix them until combined, being sure to break any lumps. Set it aside.
In a large mixing bowl, using a sturdy whisk, mix the sugar, milk and coffee granules, stirring continuously for 1 minute. Whisk in the egg whites and the corn syrup until blended. Add the dry ingredients and stir them until just smooth. Fill each cup about two-thirds full. Transfer the pan to the oven and bake them about 21-25 minutes or until a toothpick in the center comes out dry (a few crumbs are okay). Transfer the pan to a cooling rack for 10 minutes. Then remove the cupcakes from the pan and allow them to cool completely.
For the butter cream frosting:
1/2 cup light butter, room temperature
1 tablespoon vanilla extract
1/8 teaspoon salt
3-3/4 cups powdered sugar
Add the butter, vanilla and salt to a medium mixing bowl. Using an electric mixer fitted with beaters, beat it on high speed until smooth. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cupcakes are completely cooled. Then spread 1 tablespoon + 2 teaspoons of the icing evenly over each cupcake. Makes 18 cupcakes.
Add the butter, vanilla and salt to a medium mixing bowl. Using an electric mixer fitted with beaters, beat it on high speed until smooth. Then add half of the powdered sugar. Beat on low speed until well combined. Beat in the remaining powdered sugar until combined. Then beat on high speed until fluffy. Cover the bowl tightly with plastic wrap until the cupcakes are completely cooled. Then spread 1 tablespoon + 2 teaspoons of the icing evenly over each cupcake. Makes 18 cupcakes.
Each cupcake has: 230 calories, 2 g protein, 52 g carbohydrates, 3 g fat, 2 g saturated fat, 7 mg cholesterol, less than 1 g fiber, 204 mg sodium
Traditional Black and White Cupcakes have: 384 calories, 5 g protein, 49 g carbohydrates, 21 g fat, 13 g saturated fat, 93 mg cholesterol, 2 g fiber, 104 mg sodium
Traditional Black and White Cupcakes have: 384 calories, 5 g protein, 49 g carbohydrates, 21 g fat, 13 g saturated fat, 93 mg cholesterol, 2 g fiber, 104 mg sodium
Love it when you can save some cals! Right gals!
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